BLACKBERRY-RASPBERRY JAM - MEALTHY.COM
Making your own jam is one of those things that's super easy but everyone else will be extremely impressed and think you're some kind of magician. This jam recipe starts with blackberries and raspberries. It's the perfect thing to make if you've gone berry picking or find good berries on sale at the market. A couple of things to keep in mind: Don't be tempted to cut back on the sugar. It not only adds sweetness, it helps thicken the jam. And try not to cook the berries for too long since they're delicate. If you prefer a smoother texture to your jam, puree the mixture with an immersion blender before boiling.
Provided by Jennifer Mosinski
Total Time 30 minutes
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Place a small plate in the freezer. Combine blackberries, sugar, raspberries, and lemon juice together in a heavy pot over medium heat. Stir, crushing some of the berries, until sugar is completely dissolved and mixture is heated throughout. Taste and adjust sugar and lemon juice as needed. Increase heat to medium-high and bring to a boil, skimming any foam that rises to the top. Boil for ten minutes. Remove plate from freezer and drop a teaspoon of jam on the plate. Return to freezer for 1 minute; if jam has set, the jam is ready for canning. If jam is still runny, return plate to freezer and continue boiling for another 5 minutes, then test again. Repeat this process until jam sets. Transfer jam to hot sterile jars, leaving 1/4 to 1/2 inch headspace, place lid on top and secure with ring. Process in a boiling water bath for 10 minutes.
RASPBERRY BLACKBERRY JAM RECIPE | MYRECIPES
This sweet-tart spread has the bright flavor of raspberries, with just enough blackberries for a rich undertone.
Provided by MyRecipes
Total Time 1 hours 45 minutes
Yield Makes 8 half-pints or 4 pints
Number Of Ingredients 5
Steps:
- Follow directions in "Canning ABCs: Get Ready" (below), using 8 regular or widemouthed half-pint jars or 4 pint jars, plus matching rings and lids.
- Meanwhile, purée blackberries in a food processor. Rub through a fine strainer over a bowl to extract as much juice as you can. Discard seeds and scrape juice into an 8- to 10-qt. pot. Add raspberries and mash very coarsely with a potato masher.
- Measure 4 3/4 cups sugar into a bowl; set aside. Put remaining 1/4 cup sugar in another bowl and stir in pectin. Stir pectin mixture into pot with berries and add butter if you like.
- Over high heat, bring berry mixture to a full boil that you can't stir down, stirring constantly with a long-handled spoon and protecting hands from spatters. Add reserved sugar and return to a full boil, continuing to stir. Boil, stirring, exactly 1 minute.
- Fill jars: Follow directions in "Canning ABCs: Fill and Seal Jars," leaving 1/4 in. headspace. Wipe rims and seal with lids and rings as directed.
- Process as directed in "Canning ABCs: Process Jars," boiling for 5 minutes (boil for 10 minutes at altitudes of 1,001 to 6,000 ft., 15 minutes above 6,000 ft.). If your canning rack won't hold all the jars at once, process them in two batches. Cool, check the seals, and store as directed (up to 1 year).
- *Don't use regular Sure-Jell for this recipe. Butter keeps foam from forming during cooking. If you leave it out, skim off foam before ladling jam into jars.
- FIRST-TIME TIP: Add sugar to the boiling berry mixture (step 4) all at once; this helps the mixture gel properly.
- Canning ABCs:
- GET READY:
- Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.
- Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.
- Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.
- Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.
- Rinse produce, then prepare as recipe directs.
- FILL AND SEAL JARS:
- Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn't completely full, let cool, then serve or chill; do not process.
- Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.
- Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don't force.
- PROCESS JARS:
- Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.
- Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don't tighten rings. Cool completely at room temperature. You may hear a "ping" as jars form a seal.
- Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn't (you can still eat the food—chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.
- Note: Nutritional analysis is per 1-tbsp. serving.
Nutrition Facts : Calories 39 calories, CarbohydrateContent 9.8 g, FatContent 0.1 g, FiberContent 0.6 g, ProteinContent 0.1 g, SodiumContent 5.6 mg
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- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
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